Boiled dinner with dumplings

4 1/2 lb Corned beef
      6    Potatoes
      6    Carrots
      4    Parsnips
      6    Slices of turnip *
           - actually rutabega
      6    Onions
      6    Beets -=OR=-
      1 cn ;beets

------------------------AROOSTOOK FEATHER DUMPLINGS------------------------
      2 c  flour; sifted
      1 ts Salt
      4 ts baking powder
    1/4 ts Pepper
      1    Egg; beaten
    2/3 c  Milk; about
      3 tb butter; melted
      1 md Cabbage; cut in wedges
 
      You will need a large kettle.  Cover corned beef with cold water; bring
  to simmering; cook at this temperature for 3 1/2 to 4 hours or until the
  meat is tender.  At the end of 3 1/2 hours, add pared potatoes, carrots,
  parsnips, turnips and peeled whole onions to meat in the kettle. Lay
  cabbage wedges over top of vegetables and meat. Cover; cook for about 25
  minutes or until vegetables are tender.  Cook beets separately, if fresh,
  until tender.  Depending on size of beets, beets take longer to cook than
  some vegetables.  If canned, reheat to boiling. When all is cooked, remove
  meat and vegetables to a large platter; keep warm while the dumplings cook
  in the  kettle juices. FOR THE DUMPLINGS:
     This needs to be a stiff moist batter.  Mix together and sift the flour,
  salt, baking powder and pepper.  Combine egg and milk with melted butter;
  add to sifted dry ingredients.  Have "pot likker" (liquid in which dinner
  was cooked) boiling.  Spoon batter by tablespoonfuls into boiling liquid.
  Cook, uncovered, until liquid boils again; cover kettle tightly and cook
  for 20 minutes.  Do not lift cover during cooking.